Preservation of food eeoruets



Patented Apr. 24, 1951 F I PRESERVATION OF FQODJBRQDUQTS Ll d -v ns n Chi o Ill-i anawmiama Mi ler Man attaa en -s assisn rs m fw Q mr Qhieesw 1 eemvra o o zl n e No Drawing. Application Nwgmbery 10; 1343;

" se ial .2419 I fiela inis. (Cl. 99-150) The present invention relatesto: the prepare: were finely ground. The ground mpss was then i nd useof an ni osub anca h im laced in ifiask am covered wit e'tee he particularly to the preparation and use of an flask was held, at room temperature ioryapproxiantimicrobial substanceof: plantorigin. mately 18 hours and shaken atintervals, ".Phe Th n on t m la e heuti za i n f aee p l r. e a lin he tee e lubl -e e an antibiotic substance natnrallyassociated with Sfii tlle Il tS of the Iceland moss was separatecifrorn t ss o the lan came, l d cw m nl the, ine hle m ter a y fi tra on nd. t a

a S called Iceland moss; acetone was distilledoff at 42 C, Theresique h e or an ob ect f s he p e t nve ti as aken up t 1 991 er qenfls? s'to ov de a: tent antibi tic subs an hat lmlt 't l l lic eatracticorltairie tbe Plan na et eel b e materia in? r ms. ofthe-er a al Afur er o iecte the inv ntion-i m rov d I e an m Y an antibiotic sgbstanee which is nonrtoxic to In order to evaluatethe efiecti.

um si ant -hiet cmeierial n ealeelh .c

Anua.,.dit. ena ;1 9Je@t: .v the in n i n i tq ro: tained in accordance with the theye l:

vide an antibiotic substance which is heat stable. lowingtestwas performed;

Ano her b ect. Qf the inventi n; e 9- empl e al il ion f t e xtrac we aqlein n nt b t cvsub ance hav eanori m aaYe e= 11 a ro tubes and he t bes, 1 9 I -veph t s eta-e fecti e p e rv tive i e-teed bacter a ch tlifltml-n reth tube-c9 products. proxmiately 'liooo cells of afoodpoisoning'fst n ac iev ng the. bie ts tthe r sen i eh: erfl e lsz cwwr clqstr 14. mm. ion, fin yv ut. fl r lm ls e and m ssis tre t e, Beeil n Aspcr' il es l witha suita onaquecuspr anicselven suqh lwcu i n cillwml mem rt an ;P n illw c. as n Th etone a er cpnta nina the n tatum- T e ubes Were llowedmineu at "at const tuents, f. the-plan t ssue-59 1191 there at m t tui 9f 3 9- iQQLinPiQ be is separated from the acetone-insoluble; iibrq1 terialgmwthat the end cil -2 fifin ifilqfi cu mass, the acetone removed therefrom and the the. followingtable are. tabnlated the results extract taken up in a carrier solvent, such as tained with'the afore id bacteri r The m n ethanol. I

The following example illustrates apreferreq embodiment of the invention; and-the'tests falling StaphyZ Penicillil Asper- Asper- Incubate CLsporo- 4 V lmm r V ,jAll con- Dllutlon 1 -ococcus B. m erum 1 e gfl lus" gzllus r i WWW" 9122m ci i 2- i a 7- I 1 n i T a 2; I I

7 1-" r i a ,2 I

+77 l: 2,000--. g I i 7 8- thereunder illustratethe potencyof the material -I'celand'moss'antibioticshows marked activity obtained in accordance, ifi Elle RIQG9SQS Qf the against certain g r-am positive bacteria although example. the data given theabove table-indicate that Examplegrams of the Iceland moss co the efiectsfof thelceland moss antibiotic vary in The foregoing tests indicate that the antibiotic preparation exert a pronounced inhibiting action against the Staphylococcus aureus in cream fillings.

Obviously, many modifications and variations of the invention, as hereinbefore set forth, may be made without departing from the spirit and scope thereof, and therefore only such limitations should be imposed as are indicated in the appended claims.

Weclaim:

1. In the process of treating food products, the step of adding to a food product a small amount of an alcoholic solution of antibiotic substance derived from the plant Cetrarz'a is- Zandzca to preserve said food product against pathogenic bacteria responsible for food poisoning and spoilage.

2. In the process of quick-curing meats, wherein a pickling solution is injected into said meat, the step of adding to said pickling solution a small amount of the antibiotic substance derived from a plant Cetraria isla'mdica by treatment with a non-aqueous organic solvent whereby the growth of pathogenic bacteria responsible for food spoilage and poisoning in the meat is substantially retarded.

3. In the process of preparing pastries containing fillings subject to spoilage by pathogenic bacteria, the step of adding to the said filling a small amount of the antibiotic substance derived from the plant Cetraria. islandica by treatment with a non-aqueous organic solvent whereby the growth of pathogenic bacteria is substantially retarded.

4. A meat pickle including a small amount of I an antibiotic substance derived from the plant REFERENCES CITED The following references are of record in the file of this patent:

'UNITED STATES PATENTS Number Name Date 469,850 Chesebrough Mar. 1, 1892 2,084,864 Paddock June 22, 1937 2,098,110 Schertz et a1. Nov. 2, 1937 2,117,478 Hall May 17, 1938 2,180,750 Urbain Nov. 21, 1939 OTHER REFERENCES Nature, May 13, 1944, vol. 153, page 598,

article entitled Green Plants.

Chemical and Engineering News, September 1945, page 1622, article entitled Penicillin as a Preservative.

The American Womans Cook Book, 1945, by Ruth Berolzheimer, published by Consolidated Book Publishers, Chicago, page 475.

Antibacterial Substances in 

1. IN THE PROCESS OF TREATING FOOD PRODUCTS, THE STEP OF ADDING TO A FOOD PRODUCT A SMALL AMOUNT OF AN ALCOHOLIC SOLUTION OF ANITBIOTIC SUBSTANCE DERIVED FROM THE PLANT CETRARIA ISLANDICA TO PRESERVE SAID FOOD PRODUCT AGAINST PATHOGENIC BACTERIA RESPONSIBLE FOR FOOD POISONING AND SPOILAGE. 